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+ servings

Lemon Bar Cheesecake

This Lemon Bar Cheesecake is three layers of luscious, lemon-flavored heaven. A shortbread crust is topped with lemon cheesecake AND filling!
Course Dessert
Cuisine American
Servings 8 Servings



  • ⅓ cup butter, softened
  • ¼ cup vegetable oil
  • ½ cup sugar
  • ⅓ cup icing or powdered sugar
  • 1 tablespoon water
  • ½ tablespoon lemon juice
  • ½ Tablespoon lemon zest
  • 1 large egg
  • several drops Neon Yellow Food Coloring Gel
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 2 ½ cups flour

Cheesecake Filling:

  • 3 8 oz. packages cream cheese, softened
  • ⅓ cup Greek Yogurt
  • 2 Tablespoons heavy whipping cream
  • 1 Tablespoon vanilla
  • 1 cup sugar
  • ½ cup powdered sugar
  • ⅓ cup flour

Lemon Filling:

  • 2 cups sugar
  • ½ cup flour
  • 3 large eggs
  • ½ cup lemon juice
  • 1 teaspoon lemon zest


  • powdered or icing sugar for dusting the top


  • In the mixing bowl of a stand mixer, and using the paddle attachment, add the Butter, oil, sugar, powdered sugar, water, lemon juice, lemon zest and eggs, and blend all together until smooth and creamy. Add about 8 or 9 drops of Yellow food coloring gel, and mix well. Add the Baking soda, Cream of tartar, salt, and flour, and mix until well blended.
  • Line the bottom of a 7 inch Spring Form pan with Parchment paper, and press the Crust dough into the bottom of the pan.
  • Bake at 350 for about 10 minutes. Remove from oven, and with a smooth bottom glass, gently press the baked crust down evenly into the pan, and it will have puffed up a little during baking. Set aside.
  • Rinse out the mixing bowl, and dry with paper towels. Add the 3 packages of Cream Cheese, Greek yogurt, Heavy Cream, and Vanilla, and blend all together until smooth. Scrape down the sides of the bowl, and blend again. Add the Sugar, powdered sugar, and flour, and blend until smooth.
  • Pour the cheesecake filling into the Spring-form pan, over the crust. Fill a small oven proof dish with water and place on the rack underneath the Cheesecake.
  • Place the cheesecake in the oven at 350 degrees, for 30 minutes.
  • Turn the temperature down to 325 degrees and bake another 30 to 45 minutes, or until the cheesecake is barely jiggly in the center. Remove the cheesecake from the oven to a wire rack to cool.
  • NOTE: You'll have to check the cheesecake to know exactly when to remove it from the oven. The center of the cheesecake should resemble Jello that has set up, then you know it's done. If it jiggles like it's still runny, then its not done baking.
  • While the Cheesecake is baking, make the lemon filling - Line an 8 inch cake pan with Parchment paper, and set aside. In a mixing bowl, add the Sugar, flour, eggs, lemon juice, and lemon zest, and mix until well blended. Pour the lemon filling in the cake pan, and place in the oven at 350 degrees for 30 - 40 minutes. Remove from the oven, and set cake pan on a wire rack to cool.
  • When the Lemon filling has cooled, invert the filling from the cake pan to the top of the cooled Cheesecake. If the Lemon filling is wider than the cheesecake, simply cut around the edge of the filling with a knife, and remove the extra filling from the cake pan, so when you turn the filling upside down on the cheesecake it will fit.
  • When the Cheesecake and filling have completely cooled, wrap the pan with parchment paper, and then foil, and place in the refrigerator overnight to set. Before serving, dust the top of the cheesecake generously with powdered sugar. Cut in 2 inch pieces, serve, and Enjoy!


  • NOTE: Placing the small dish of water on the rack underneath the cheesecake will help prevent the cheesecake from cracking during baking.